Gluten Free Coconut Flour Brownies

I had to try a bite - for quality control, you know!

These brownies are amazing! They are by far the best item I've made with coconut flour. I used this recipe and made just one adjustment based on some of the comments. One of the issues with using coconut flour is that the baked goods are often dense. With one simple adjustment, these coconut flour brownies came out very light and fluffy! Here's what worked perfectly for me:

Ingredients

• 1/3 cup melted butter (or coconut oil, if you want) - (I used butter.)
• 1/2 cup cocoa powder
• 1 cup sugar
• 6 eggs, separated
• 1/2 tsp. vanilla extract
• 1/2 cup coconut flour
• 1/3-1/2 cup chocolate chips (optional)
• 1/2 cup chopped nuts (optional)

Directions

1. Stir together melted butter, cocoa powder and sugar with a spoon in stand mixer bowl.
2. Add egg yolks and vanilla. Mix well. (Use your whisk attachment for this.)
3. Mix in coconut flour until well combined.
4. Whip egg whites with a whisk in a separate bowl. Add them to the batter. Run the mixer for about 30 seconds until everything is very well combined.
5. Fold in chocolate chips and nuts with spatula if you want them.
6. Pour into 8x8 cake pan or glass dish and bake at 350 degrees for 30 minutes.

The key to keeping these light and fluffy lies in whisking the egg whites and adding them separately.

Enjoy!